Go Back
–+ servings
Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies: A Festive Delight to Bake

Delight in soft and chewy Peppermint Chocolate Chip Cookies, combining rich chocolate and refreshing peppermint for a festive treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 stick Unsalted Butter 4 oz, for richness; salted butter can be used with reduced added salt.
  • 4 oz Cream Cheese adds creaminess; substitute with mascarpone cheese for a similar texture.
  • 1 cup Granulated Sugar sweetens the cookies and aids caramelization; coconut sugar is a great alternative.
  • 1/4 cup Brown Sugar enhances moisture and depth; use dark brown sugar for richness or light as a substitute.
  • 2 Eggs act as a binding agent; flax eggs work for a vegan option.
  • 2 teaspoons Vanilla Extract opt for pure vanilla extract for the best taste.
  • 2 3/4 cups All-Purpose Flour forms the cookie structure; a gluten-free flour mix can be used as a substitute.
  • 1 teaspoon Baking Soda serves as a leavening agent; baking powder can replace it in a 2:1 ratio.
  • 1/4 teaspoon Cream of Tartar stabilizes the baking soda for puffier cookies.
  • 1/4 teaspoon Fine Sea Salt enhances all flavors; kosher salt is preferred.
For the Chocolate and Crunch
  • 4 oz Semi-Sweet Chocolate chopped for classic chocolate flavor.
  • 4 oz White Chocolate chopped adds creaminess; can be left out for a richer experience.
  • 4 Candy Canes provide the festive crunch and peppermint flavor; substitute with any mint-flavored candy.

Equipment

  • Mixing bowl
  • Hand Mixer
  • cookie scoop
  • Baking Sheet
  • Parchment Paper
  • Ziplock bag
  • Rolling Pin

Method
 

Step‑by‑Step Instructions for Peppermint Chocolate Chip Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Place candy canes in a ziplock bag and crush them with a rolling pin.
  3. In a mixing bowl, cream together unsalted butter and cream cheese, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then add vanilla extract.
  5. In another bowl, whisk together all-purpose flour, baking soda, cream of tartar, and fine sea salt. Gradually whisk into wet ingredients.
  6. Fold in chopped semi-sweet and white chocolate, along with crushed candy canes.
  7. Scoop out dough using a 3-tablespoon cookie scoop and place on prepared baking sheet.
  8. Bake for 12-14 minutes, until puffy and light golden around the edges. Allow to cool slightly before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Avoid overmixing the dough for soft cookies.

Tried this recipe?

Let us know how it was!